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  • For the garlic croutons:
  • 4 to 6 slices coarse country bread, each 3/4 inch   thick, crusts removed
  • 1/3 cup extra-virgin olive oil
  • 4 garlic cloves, sliced lengthwise
  • For the soup:
  • 2 Tbs. olive oil
  • 2 leeks, including tender green portions,   rinsed well and finely chopped
  • 1 1/2 lb. broccoli, trimmed, florets and stalks   cut into 1-inch pieces
  • 4 cups chicken stock
  • Salt and freshly ground white pepper, to taste
  • 1/4 cup sour cream or plain yogurt
  • 2 Tbs. finely chopped fresh chives
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